Wendy Sterling, Registered Dietitian, Author of How to Nourish Your Child Through An Eating Disorder; No Weigh! A Teen’s Guide to Body Image, Food, and Emotional Wisdom; and Raising Body Positive Teens, shares her favorite holiday recipe with us.
A delicious side dish for your next holiday meal.
Simple steps for making the stuffing
Rosemary Sourdough Mushroom Stuffing
- ½ Sourdough Loaf or Rosemary Artisan Bread
- ½ cup currants omit if freezing - they won't freeze well
- 1 granny smith apple
- 1 ½ cups vegetable
- 1 cup rinsed chopped Baby Bella mushrooms (if doubling, fun to add a second kind)
- 1 medium onion diced
- 3-4 celery sticks diced
- 2 T butter *use vegan butter, to keep dairy free or vegan
- 2 T oil
- 1 teaspoon garlic powder
- ½ teaspoon dried rosemary minced well
- ½-1 teaspoon black pepper to taste
- ½ teaspoon fennel seeds optional - I never add
- Pinch of salt
- 1. Toast and cube bread crumbs.
- 2. Add the currants to the vegetable stock to soak while you prepare the vegetables.
- 3. In a large sauté pan, heat butter and oil. Sauté mushrooms, celery, and onion on medium heat until vegetables are soft and onion is translucent. Add in the rosemary, garlic, pepper, and fennel.
- 4. Pour vegetable stock with currants in sauté pan and stir.
- 5. Add in the bread crumbs and apple (cored, and can peel if desired, I usually do) and stir.
- 6. Transfer mixture to a medium (9x13) baking pan (bigger if you have doubled it).
- 7. Bake covered at 375 degrees F for 45 min.
- 8. Let stand 10-15 min prior to serving.
- 9. Serves 6-7 people.